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Vanilla cream tarts with fresh raspberries are sweet, creamy, and delightful. These tarts have a rich and smooth vanilla cream filling. The tart crust is buttery and flaky. Fresh raspberries add a bright, tangy flavor that balances the sweetness. You can enjoy these tarts as a dessert or a treat for special events.

Vanilla Cream Tarts with Fresh Raspberries

Impress your family with these delicious Vanilla Cream Tarts with Fresh Raspberries! This delightful dessert features a velvety vanilla filling and a buttery crust, perfectly complemented by the tangy burst of fresh raspberries. In this blog post, you'll find a step-by-step guide, ingredient tips, and creative variations to elevate your baking. Don't miss out on this sweet treat - click through to explore the full recipe and start creating your own masterpiece!
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Ingredients
  

1 ½ cups all-purpose flour

½ cup unsalted butter, softened

¼ cup powdered sugar

1 large egg yolk

1 teaspoon vanilla extract

Pinch of salt

1 cup heavy whipping cream

½ cup granulated sugar

2 teaspoons vanilla extract

1 tablespoon cornstarch

2 cups fresh raspberries

Mint leaves for garnish (optional)

Instructions
 

Make the Tart Crust: In a mixing bowl, combine the flour and powdered sugar. Add the softened butter and mix until crumbly. Stir in the egg yolk, vanilla extract, and a pinch of salt until the dough comes together. If too crumbly, add a teaspoon of cold water at a time until it holds together.

    Chill the Dough: Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes.

      Preheat the Oven: Preheat your oven to 350°F (175°C).

        Roll and Shape the Crust: On a floured surface, roll out the chilled dough to about 1/8-inch thickness. Cut into circles that fit into your tartlet pans. Gently press the dough into the pans and trim excess.

          Blind Bake the Crusts: Prick the bottoms of the tarts with a fork to prevent bubbling. Line each tart with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for an additional 5-7 minutes or until golden. Let cool completely.

            Prepare the Vanilla Cream: In a large mixing bowl, use a hand mixer to whip the heavy cream until soft peaks form. Gradually add granulated sugar and continue to beat until stiff peaks form. Gently fold in the vanilla extract and cornstarch until well incorporated.

              Assemble the Tarts: Spoon or pipe the vanilla cream into each cooled tart shell, filling them generously.

                Top with Raspberries: Gently arrange fresh raspberries on top of the vanilla cream, pressing them lightly for adherence.

                  Chill and Serve: Refrigerate the assembled tarts for at least 1 hour before serving to let the cream set.

                    - Presentation Tips: Dust the tarts with a sprinkle of powdered sugar just before serving and garnish with mint leaves for a colorful touch.

                      Prep Time: 45 minutes | Total Time: 2 hours (including chilling) | Servings: 6